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It sounds like the Sorbate has clumped on you. Sorbate will not mix, if you add it straight to the wine. You need to mix with just enough water or as Matt said wine, to make it a good slurry and then add it to the wine.

adding 5lb of sugar will put you at 10% ABV.,If everything is mixed already, I usually take the must warm it enough to melt the sugar and add to the mix. If you have not mixed everything together yet, you can warm the water that you will be using to melt the sugar.

Thanks dralarms I will try that strawberry banana sounds good

Am I missing something, if his SG was 1.170 and now at 1.130, the yeast are not dieing from the alcohol yet. I agree it will at some point and never ferment to dry, but if the readings are correct, the must has not gotten to that point yet. To get more info, what is the SG as of right now, also...

I have 2 different batches of banana going right now. My first batch was with a recipe where you simmer the bananas for 15 mins, used regular sugar and then combine everything. It is 6 months old now and still not sure if it is salvageable. Most threads I have read says it takes at least a year...

I advise to take air lock off and loosen the lid. The must needs oxygen the first few days and I just lay my lid on loosely. After 24 hours give it a stir, I advise twice a day. About day 3 start check sg, you want to rack it about 1.010 or lower in to a carboy. A lot of people will suggest...

Not sure about taste difference. BUT Dave came up with the Dragonette recipe which replaces the lemon juice with acid blend. I think the recipe pdf is under this thread.

Give it a dose of K-meta and sorbate, wait at least a couple of weeks to make sure no fermentation has restarted.

unknown - first do not be getting advise from you tube. Most of those videos are not good source of info. If you have a question, post it on here, there are a lot of willing people to help you out. I have made many of these kits and do not follow instructions to the letter, and I have always had...

I make some of these kits also, the directions are bottling day 28, sound like you bottled day 21, the pop and bubbles are from gas. I do not following the directions on bottling, I give it several more months of aging before I bottle. That allows for proper clearing and degassing.

Thanks for the advice Turock. I will look into trying something like your talking about. I am at the stage in my wine making career that is what I am wanting to do, is make something and let it age for however long it needs to, and be something that I am proud of in the end. I have many wines at...

Its simple...you are from the south, where they have force fed you huge quantities of sugar all of your life. You are right about sugar being a big part of my life. I got to have my sweet tea for sure. I have not thought about it that way, and yes I do back sweeten my wines. I do not sweeten...

Thanks for the reply. I am trying to remember, but I think one store I shop at has Blacksmiths, I will look the next time I am in there. One store I shop at has a wine consultant, but I stopped taking her recommendations, due to she could not point out anything I liked. I have tried $20.00 and...

I read all the time about how many on this forum makes wines they love from grapes or kits. I have yet to taste a commercial wine that I can say I really like. That is one reason that got me into wine making, but I have only made fruit wines. I know it is probably my palate that is untrained to...

I know I have seen calculations, I usually add 1/2 tsp at a time until I start getting close to where I want to be, then I go to 1/4 tsp to fine tune by. I know there is a more precise way, but this is how I've learned to do it. Since you are at 5. You may want to just use 1/4 tsp. Maybe...

That would explain your flabby taste, you said you were having. That reading means you have a low acid level. White wine should be 3.2 to 3.4 and reds 3.3 to 3.5, is the ranges I use. Add some sort of acid, whether it is acid blend or tartic acid to lower ph to the correct level. I am still not...

I maybe totally off base, cause I am by far not an expert in wine making. I would almost bet your solution is .1, that being said your TA would be .55% and that would be low acid level causing the flabby taste. Upon Turlock advice, I go by Ph more than TA. I tried PH strips at first, but bought...

look at the bottle that is marked Sodium Hydroxide - this is the bottle you are putting in so many cc until you get the color change. the solution is going to be marked .1N or .2N. If it is marked .1N your 11 cc will be divided in half and make your TA .55%. Someone with more of a chemistry...

Black Spanish I re-read what I posted and seen a mistake in what I said. If your solution is .1% then your TA is .55 % and that may be why your wine is tasting flat. Check your reagent solution for what % you are using.

Black Spanish I saw your other post and figured someone would have answered you by now, 1.1% is a high Ta, not sure why your wine is flabby, it ought to be a high acid taste. TA should be around .65% to .75% with a PH of 3.4. What percent is your reagent? If it is a .1% then your TA is .65%, if...